Blueberry Cream Muffins

The kids love blueberry muffins so I've been on the hunt for a good muffin recipe.  I've tried a couple already, but they weren't all that good.  I came across this recipe for Ann's Awesome Blueberry Muffins and everyone loved it.  I halved the recipe and made 12 large muffins instead of 24.

Here is the recipe halved.

Ann’s Awesome Blueberry Muffins


2 eggs

1 cup white sugar

1/2 cup vegetable oil

1/2 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1 cup sour cream

1 cup blueberries


1) Preheat oven to 400 degrees F (200C). Grease 12 muffin cups or line with paper muffin liners.

2) In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In separate bowl, stir together flour, salt and baking soda.

3) Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

4) Bake in preheated oven for 20 minutes.

Makes 12 muffins.


I rolled the blueberries in flour and a little bit of sugar to keep the blueberries from staining the batter purple.  The kids loved the muffins except for the blueberries.  They thought they were too tart.  DH and I liked this recipe alot.  I think next time though, I may try it using canned blueberries.  That way the blueberries will be sweet and not tart.  I think my kids would like them better.  I still think this recipe is a keeper!

Maybe a little bit overdone but they were still nice and moist.